We have dairy on the mind here at home, in more ways than one. The kids are bonding with their soon to be county fair calves. Heading down to the barn every day after school to practice leading the little calves around on halter and also to pet and brush their furry, fast growing friends. Soon these calves will be what I call "Lap Cows"....cows that want you to sit in THEIR laps and cuddle.
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We also returned home from attending the California State Holstein Association annual convention, which was held in Stockton this year. Super Bowl was not the only 'Bowl' on our minds this past weekend. Bryce with his team mates, from our local Redwood Empire Holstein Club, competed in the novice division of Dairy Bowl. This is where the teams compete against each other, clicking their individual buzzers as fast as they can to answer various dairy related questions. Such a fun time!
And lastly, healthy eating is on my mind after the holiday mayhem. And this egg white pepper jack frittata might be on the menu for dinner tonight!
Recipe and photo courtesy of National Dairy Council.
Pepper Jack Egg White Frittata
Ingredients:
- 1 quart liquid egg whites
- 1 (8-ounce) package frozen chopped spinach, thawed, squeezed
- 1/4 cup red bell pepper, washed, stemmed, cored, diced
- 1/2 cup Pepper Jack cheese, shredded
Directions:
- Preheat oven to 350°F. Coat a 10-inch oven-safe skillet with cooking spray.
- Combine all ingredients in a large bowl; stir until combined.
- Pour egg mixture into prepared skillet; bake for 15 to 18 minutes or until eggs are set.
- Remove from oven and let stand for 5 to 7 minutes; slice into 4 wedges and serve.
Tip: Experiment with other vegetable add-ins; try chopped and roasted root vegetables or Brussels sprouts.
Nutritional Facts
Calories: 200
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 15 mg
Sodium: 530 mg
Calcium: 15% Daily Value
Protein: 31 g
Carbohydrates: 6 g
Dietary Fiber: 2 g
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